Small-Batch Gluten-Free Mocha Brownies

Jewels Doskicz, guest blogger, SheSugar.com

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Coconut oil, quality chocolate, and coconut sugar deliver a decadent punch — without gluten or a ton of carbs. If you prefer large brownies, this recipe will produce six at approximately 32 carb grams each. Or you can halve them into 12 pieces, coming in under 18 carb grams apiece and leaving plenty of room for a scoop of gelato. I prefer to bake without artificial sweeteners, filling in for the sugars and grains with flavorful ingredients instead. And when the recipe works as well as this one, you won’t miss them!

How To Make It

Preheat oven to 350°F. Line an 8x8 glass baking pan with parchment paper, allowing it to extend over the edges. Spray the parchment with gluten-free coconut oil spray.

Place the chocolate chips, coconut oil, vanilla, and espresso powder in a double boiler over medium heat. (If you don’t have a double boiler, set a metal bowl over a small pan containing an inch of simmering water.)

Stir frequently until chocolate is melted. Remove from the heat and let cool for a few minutes.

Gently lift the brownies from the pan by grabbing the parchment paper. Cut into six pieces. Enjoy!

Disclaimer: The experiences and suggestions recounted in these articles are not intended as medical advice, and they are not necessarily the "typical" experiences of families with a child who has type 1 diabetes. These situations are unique to the families depicted. Families should check with their healthcare professionals regarding the treatment of type 1 diabetes and the frequency of blood glucose monitoring.